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1
Preheat oven to 350 degrees.
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2
Rehydrate the cherries in the apple juice and let soak until tender.
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3
Drain and chop.
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4
Slice the pineapple as thin as possible.
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5
Sift together the flour, baking powder and salt, 3 times over parchment paper.
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6
In a heavy saucepan, heat 1 cup granulated sugar and cook until amber in color, about 5 minutes.
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7
Remove from heat and add 3 tablespoons of the butter.
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8
Mix carefully with a wooden spoon.
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9
Pour the caramel into a 10-inch cake pan and spread around the bottom.
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10
Sprinkle with brown sugar.
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11
Line the pan with overlapping pineapple slices, covering the entire pan.
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12
In the bowl of a mixer, cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar.
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13
Add the eggs, 1 at a time, and mix until fluffy.
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14
Add the milk alternating in three additions with the sifted dry ingredients.
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15
Fold in the cherries.
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16
Transfer to the pineapple lined pan.
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17
Bake until a cake tester comes out clean, about 70 minutes.
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18
Invert onto a cake plate.
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19
While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat.
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20
Add heavy cream and stir to make a sauce.
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21
Let thicken and serve with cake.
